Barbeque and Buffalo Wings

Barbeque and Buffalo Wings

For the love of everything spicy, here is my one chance to make something without everyone giving me "the eye" just because they can't have something they cannot eat. So, to resolve matters, I made TWO recipes out of one meat. That way they can eat what they want, and I can eat what I want to my hearts content.

AND IT'S NOT FRIED! Whoohoo! So, here are the recipes that I used;


Just adjust the recipe accordingly, I just made these for two.

INGREDIENTS:

For the Buffalo Wings:

1/2 Cup gluten free corn flake crumbs
1/4 Tsp paprika
1 tbsp butter
1 dash black pepper
1 tsp minced garlic
1/4 Cup Frank's hot pepper sauce
2 Chicken wing, cut at the joints

For the Barbeque Wings:

2 Chicken wings, cut at the joints
Restaurant style barbeque sauce
1/2 cup gluten free corn flake crumbs
1 tbsp butter
dash of black pepper
1 tsp minced garlic

DIRECTIONS:

For Buffalo Wings

1. Line baking sheet with aluminum foil, lightly grease with cooking spray.
2. Place corn flake crumbs, garlic, and salt into a resealable bag, shake until everything is mixed, add the chicken wings, seal and toss to mix.
3. Place chicken wings into baking sheet and refrigerate for an hour.
4. After 1 hour is up, preheat oven at 400*F
5. Whisk melted butter, hot sauce in a small bowl. Dip the wings in the mixture and place them back into the baking sheet.
6. Bake in the preheated oven until chicken is no longer pink, and is already crispy. Bake for 45 minutes. Turn it over halfway when cooking.

The same concept applies for the barbeque wings. Serve with your favorite dipping sauce. Yum!